ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): dill sauce

Menus


I make a dill sauce using 1 cup mayonaise (you could try Miracle whip) 1 cup sour cream, 2 tablespoons dill weed, and a teaspoon of lemon juice.

Whip with fork or whisk till almost pouring consistancy.

I use it on fish and steamed veggies like broccoli.

Enjoy!



  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pasta and Beans on Greens
  • PASTA AND BEANS ON GREENS 4 ounces any shell-shaped pasta, uncooked FOR THE DRESSING: 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 clove garlic, crushed 1 teaspoon oregano pepper...
  • Brownie Bottom Pudding Pie
  • BROWNIE BOTTOM PUDDING PIE 4 squares (1 oz. each) Baker's Semi-Sweet Baking Chocolate (OR 1{4 oz.} pkg. Baker's German's Sweet Baking Chocolate) 1/4 cup {1/2 stick} butter or margarine 3/4 cup sugar 2 eggs 1 teaspoon ...
  • Baked Rice Florentine (not Central Market's)
  • BAKED RICE FLORENTINE 1 cup chopped onion 2 tablespoons butter or margarine 3 cups cooked rice 1 (10-ounce) package chopped spinach, cooked 1/2 teaspoon garlic powder 1/2 teaspoon basil leaves 1/2 teaspoon groun...
  • The Perfect Meatloaf
  • The Perfect Meatloaf: Brown Sugar Ketchup Glaze: 1/2 cup ketchup 4 tablespoons brown sugar 4 teaspoons vinegar (any type) Meat loaf: 2 teaspoons vegetable oil 1 medium onion, chopped 2 garlic cloves minced 2 large egg...
  • Strawberry Cake (Pastel de Fresa)
  • STRAWBERRY CAKE (PASTEL DE FRESA) 1 3/4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) margarine, softened 1/2 cup sugar, divided use 1 egg 1 teaspoon grated lemon peel 1 cup milk FOR...
ADVERTISEMENT
  • Spinach and Cheese Strata
  • SPINACH AND CHEESE STRATA 1 (10-ounce) package frozen spinach, thawed 3 tablespoons butter, plus more for dish 1 large onion, finely chopped 1/4 cup medium-dry white wine, such as sauvignon blanc (optional) 1/2 pound ...
  • Irish Cream Pound Cake
  • IRISH CREAM POUND CAKE Source: The Scottish-Irish Pub and Hearth Cookbook: Recipes and Lore from Celtic Kitchens by Kay Shaw Nelson Makes 1 loaf; 12 to 14 servings This basic pound cake is flavored with Irish cream ...
  • Chinese Chicken with Walnuts (serves 2)
  • CHINESE CHICKEN AND WALNUTS White Jasmine long-grain rice (for serving with or under as a bed for the following recipe). 2 Boneless, skinless chicken half breasts cut into 1" pieces (partially frozen for easy cutting...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): dill sauce
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!